Mining foreman’s style pork loin, black dumplings and red cabbage

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Ingredients:

Mining foreman’s style pork loin:

  • 1 kg boneless pork loin
  • 10 dag Silesian sausage
  • garlic clove
  • 2 tablespoons lard
  • 2 tablespoons plain wheat flour
  • 1 glass stock
  • cumin
  • pepper
  • paprika
  • salt

Black dumplings:

  • 1,5 kg potatoes
  • 3-4 tablespoons potato flour
  • 2 cooked potato
  • 1-2 eggs
  • salt

 Red cabbage salad:

  • 1 kg red cabbage
  • 15 dag smoked bacon
  • onion
  • sugar
  • vinegar
  • pepper
  • salt

 

Directions:

Mining foreman’s style pork loin:

Mining foreman’s style pork loin: bone meat, cut horizontally, sprinkle with salt, pepper and paprika, rub with garlic. Put sausage into the cut, tie everything with white thread, sprinkle with salt, and brown well on all sides in lard. Baste with stock and stew for half an hour. Remove the cover and roast in an oven, sprinkle with water from time to time. Remove the thread and cut into slices. Thicken the sauce with mixture of water and two level teaspoonfuls of flour.

Black dumplings:

Wash raw potatoes, peel them, grate and wring the mass up by means of clear dishcloth. Process cooked potatoes through potato press and let cool. When the mass is lukewarm, add the grated potatoes, egg and potato flour. Knead the dough well, form walnut-size balls and cook them in salted boiling water.

Red cabbage salad:

Chop washed cabbage, cook for several minutes in little water with some vinegar. When tender, drain and add rendered bacon and condiments to taste.



 

This meal was prepared by the Vocational School Complex in Racibórz during the 3rd “Silesian Tastes Festival 2008” in Racibórz.

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